Butter Cookies (3D Pumpkin and Ghost)
Butter Cookies (3D Pumpkin and Ghost)
Open in full-screen mode

Butter Cookies (3D Pumpkin and Ghost)

Preparation
25 MIN
Cooking
12 MIN
Chilling
1 H
Makes
20 3-D Cookies
Freezes
Share

Ingredients

Preparation

  1. In a bowl, combine the flour and salt. Set aside.
  2. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Shape the dough into 2 discs. Cover in plastic wrap and refrigerate for 1 hour.
  3. With the rack in the middle position, preheat oven to 350 °F (180 °C). Line two baking sheet with parchment paper or silicone mats.
  4. On a lightly floured work surface, roll out one disc of dough at a time, to a1 /4 inch (5 mm) thick sheet. Cut out cookies using cookie cutters. Spread them on the prepared sheets. Reuse scrap.
  5. Bake, one sheet at a time, for about 12 minutes or until lightly browned. Let cool completely.
  6. Decorate with royal icing, if desired (see recipe). Allow the icing to set before stacking 3D parts. Store in an airtight container at room temperature for up to 3 weeks or freeze.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum